serves
4
prep
30 minutes
cook
30 minutes
difficulty
Mid
serves
4
people
preparation
30
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 12 medium prawns, steamed, peeled and deveined
- 8 new baby potatoes, boiled in their skin
- ½ cup just-cooked cauliflower florets, cut into small pieces
- 1½ cups finely diced seeded cucumber
- 2 tbsp walnut halves, cut into small pieces
- 1 tbsp tarragon leaves, cut into small pieces
- flaked salt and freshly ground black pepper, to taste
- 2 hard-boiled eggs, delicately chopped
- 12 peeled, roasted hazelnuts, crushed into a few pieces
- 2 tbsp finely chopped chives
Dressing
- ½ tsp Dijon mustard
- ¼ tsp curry powder
- juice of ½ lemon
- 50 ml lemon olive oil
- Tabasco sauce, to taste
Instructions
Keep 4 nice-looking prawns aside for garnishing and cut the remaining prawns each into 3 pieces.
Keep 2 baby potatoes aside for garnishing and cube the remaining potatoes.
For the dressing, place the mustard, curry powder, lemon juice and olive oil in a bowl. Using a stick blender, whiz together until well combined. Season with a few drops of Tabasco sauce, just enough to feel a little heat.
Place the cauliflower, cucumber, potato cubes, chopped prawns, walnuts and tarragon in a bowl. Gently combine with two-thirds of the dressing. Season with salt and pepper.
Place a 10 cm PVC or stainless steel ring in the centre of each plate, then spoon a few tablespoons of the vegetable and prawn salad into the rings. Gently flatten the tops, then sprinkle with chopped egg, a few hazelnut pieces and most of the chives. Top each with a reserved prawn and a baby potato half. Drizzle the remaining dressing over the top and sprinkle with the remaining chives.
Note
• I like to use 10 cm PVC rings to attractively mould this superb coastal salad. You could also serve it in an elegant glass.
starts Saturday 7 July 2018 on SBS and then on SBS On Demand and finishes 29 July 2018. Visit the website to catch-up on episodes, cook up his recipes or find out more about the series.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
